Looking for a last minute Christmas goodie or gift option? And a super simple breakfast or brunch sweet for holiday gatherings? Both of these are healthy and can be whipped up in minutes. Made with only 3-4 ingredients, dark chocolate in each, automatically make them a winner in my book.

I’ve been siding with simplicity this December and these recipes fall right into that category. That’s partially why I haven’t posted many recipes this month. I’ve been practicing making space, slowing down, enjoying the peace and joy of this season. It was hard at first but I have to say I’m liking this new tradition.

Melt chocolate chips in a large glass bowl in the microwave or stove top double-broiler; whisk frequently until smooth. Fold in almonds (make sure room temperature or chocolate will seize). Drop tablespoonfuls onto a parchment lined baking sheet and sprinkle with sea salt. Refrigerate until set.

Okay, so a little late with this one. I meant to post in time for holiday celebrations but we ate each batch so quickly around here I couldn’t snap a picture fast enough. My final batch got a mug shot, so here it is about a month late, but still just as tasty. I started to wonder why we don’t make this salty, crunchy snack year round and quickly reminded by my lack of self control why I don’t.

I know Chex cereal isn’t the purest, additive free product but I was craving this recipe last month and had to compromise a little on my pure, whole food eating approach. We have to live a little, right? I feel so adventurous.

Gluten free pretzels are my new best friend. Everyone who has tried them verbally affirms they are far better than the wheat counterpart. Yay for great tasting gluten free products! These are also a source for loss in self restraint, just warning you.

Swap a few other ingredients and you’ve got a delicious gluten and dairy free version of Chex party mix. I served a large bowl to every guest who entered our house this holiday season, allergen free eater or not, it was obsessively loved by all. For your weekend movie on the couch, sub this savory treat for routine popcorn.

2. In a large bowl mix together Chex cereals, pretzels and nuts. Melt butter in a glass measuring cup in the microwave. Whisk in Worcestershire sauce, seasoned salt, garlic and onion powders. Pour over cereal mixture and stir with a spatula until well coated.

You’d never know these grain free muffins are made with coconut flour. They’re light, fluffy, moist and packed with juicy blueberries. Whether you’re looking for an easy gluten and dairy free pastry Christmas morning or not, these gems are spectacular. The whole family will love them, allergen free eater or not.

Easily make ahead and freeze for a weekday treat. And feel free to toss in berries straight from the freezer. Simple is the new sophisticated.

A few other dishes to add to your Christmas or holiday breakfast/brunch…

The holiday creations continued this week and I’m addicted to the blog Elana’s Pantry. Every time I peruse her scrumptious site I add a couple more items to my must make list. Needless to say both recipes today originated from that source.

For the weekend baker here are two delicious, easy, make ahead treats for your Christmas platters or gifts. I have both recipes wrapped tight in my freezer as we speak. Alongside a few other sweet surprises.

Coconut Chocolate Cake… can be made into bars too, but I confess I have no 8″ x 8″ pan so I use an 8-inch round. We do what we can, plus I like the somewhat irregular triangle shape. I can be a little asymmetrical some days so maybe that’s why. And feel free to leave off the chocolate drizzle, but honestly who does that sort of thing?

Only 14g carbohydrates per piece and tastes like an almond joy bar.
Coconut oil (a healthy fat) also contains great healing properties… anti-fungal, antimicrobial, antibacterial and antioxidants. I even apply topically to blemishes, sun spots or other skin irregularities.

Orange-Chocolate Truffles… for the chocolate, chocolate lover. Orange and chocolate are a mistakenly overlooked combination. Rich and fresh, these charming bites are so simple you don’t even need to turn an oven dial. Mix, refrigerate and scoop.

2. Whisk eggs, coconut milk, honey, coconut oil, vanilla and almond extracts and stevia together in a large mixing bowl. Stir in flours, sea salt and shredded coconut until just combined.

3. Pour batter into prepared pans and bake for 25-30 minutes or until golden brown and middle is set. Let cool and cut into 12 pieces. Drizzle with melted dark chocolate if desired. Refrigerate to chill until serving. Serving size, one piece.

A cheerful salad for any time of year, but I love the red sun-dried tomatoes against the bright green, fresh baby spinach for a healthy holiday time dish.

If you like and have walnuts please toss some in. I ran out and had to use toasted, sliced almonds which were great, but I made this salad for a dinner party a few weeks ago and the combination of toasted walnuts and crunchy turkey bacon was out of this world. It got wild reviews and I’ve made it a couple times since then. Sun-dried tomatoes are a beautiful ingredient. My husband jokes the intoxicating element makes any recipe better, they’re like bacon, you can put them in anything and he’ll eat it.

Easily made ahead side, store in fridge and top with bacon, cheese and nuts before serving. I served this salad at the dinner party I mentioned alongside Lemon-Herb Roast Chicken (made without potatoes and carrots in crock pot), Roasted Garlic Broccoli and for dessert Easy Berry Crisp (but substituted chopped apples with a little applesauce for berries). Delicious!

1. In a large skillet (use one with a lid) sauté onion in 1 T. olive oil with garlic, sea salt and pepper for 4-5 minutes over medium-high heat until softened, pour 1/2 cup white wine into pan (I used Chardonnay but any dry white will do or broth). De-glaze pan with onions until wine is reduced. Add quinoa and toast with onions and wine, stirring frequently, until completely absorbed (about 2-3 minutes).

2. Add 1 1/4 cups broth to skillet; stir, cover and bring to a boil. Reduce heat to low and continue cooking until liquid is absorbed, about 20 minutes. Fluff with a fork.

Chocolate bark is good, but individual dark chocolate barks are even better. Melt your chocolate as usual and pour little “puddles” of creamy goodness onto a large rimmed baking sheet with parchment. Let guests, kids or therapeutically by yourself, decorate with a variety of toppings.

I did this in a cooking class a few weeks ago and students loved it, even the younger chefs. I set out bowls of toppings and trays of chocolate and let the creating begin. Here are some toppings I used along with a few other options:

Serve beautifully arranged on a platter at a party, wrapped in a treat bag or make ahead and freeze. Easy, fun, economical and a healthier treat – can’t beat that during the holiday cheer. Easily make your own peanut clusters by mixing in desired amount of dry roasted peanuts and dropping them onto parchment or into paper muffin cups. I made some regular and salted peanut clusters below. Have fun with this one!

2. Roughly chop the chocolate bar(s) and melt in a microwave or on stovetop in a double broiler. Spread evenly into a large rectangle with a spatula or 24 individual circles (about 2 tbsp chocolate) on prepared baking sheets. Sprinkle chocolate with toppings and press gently to adhere.

3. Refrigerate 1-2 hours or until set and firm. Break into 24 pieces (if making one large bark). Serving size: 1 piece.

Today I worked on homemade holiday gifts. One of my favorite things to do this time of year. Attempting to keep it simple paid off as I created several tasty, inexpensive handcrafted treats to share with you all this week.

Starting it off are these slightly spicy, salty and crunchy almonds. Double or triple the batch for an easy snack or party appetizer with cocktails. Fill up a glass jar or bowl lined with parchment paper. A healthy present to hand out to friends, neighbors or guests.

Rich, creamy, berry infused yogurt dip brightened with fresh lime. Perfect festive side for any upcoming party or family gathering. Healthy, easy and half the calories of the typical counterpart.

Make ahead, chill and serve with fresh fruit or fruit skewers displayed around. Beautiful, colorful appetizer, snack, brunch side or dessert. Mix cut up produce with dip and top with chopped nuts for a nutritious fruit salad.

The combination of Greek yogurt and light cream cheese creates a luscious velvety dip without using high fat sour cream or cream cheese. Simple, healthy swaps during the holidays keeps us feeling vibrant and “on track” through a food indulgent season.

I used pineapple, red and green grapes and oranges but feel free to use any fruit available you love – strawberries, mango, kiwi, berries (may want to skewer if smaller), grapefruit, apples or pears. I also used mixed berry fruit spread but feel free to use apricot, strawberry, orange, blackberry or any flavor your heart desires.

Last night I had a ladies’ group from church over for dinner. I re-purposed cleaned glass jars (so save your fruit spread container from the fruit dip) and added fresh flowers for our centerpiece. Easy and inexpensive. I used mason jars, fruit spread and smaller glass spice jars (from Target). Love the mismatch table decor with a simple burlap runner and pretty napkins.

Potatoes… Mmmm. Characteristic on Thanksgiving menus or Sunday tables. Here are two fantastic healthified spud dishes. It’s almost automatic for me to toss rosemary with any potato I cook, but if not a fan use parsley or any other seasoning you fancy.

The first one up is a roasted version. Flavor to the max and so simple. As vegetables roast tossed in olive oil the onions crisp as well as the outside of the potatoes. Once you bite through the crisp exterior you’ll be greeted with creamy potato deliciousness inside. I made this recipe at a healthy cooking class I taught a few days ago and it was a hit!

Second up is everyone’s favorite, the mashed variety. I like mine chunky so I “smashed” them, but feel free to whip with an electric mixer, you may just need to add more liquid (chicken broth or milk). Skin on potatoes is how I roll. I’m not much of a peeler and it’s a huge time saver, but by all means peel if you prefer.

If not a dairy free eater deviate and mix in some fresh Parmesan cheese, real butter for olive oil, light sour cream or softened cream cheese. And don’t forget the rosemary.

2. Cut potatoes into quarters or eighths depending on size and cut onion lengthwise into thick slices, leaving intact. Place potatoes and onions on prepared baking sheet; drizzle with olive oil, garlic, salt, pepper and toss with hands to coat.

3. Roast in oven for 15 minutes, turn with a spatula and continue cooking 10-15 additional minutes until golden brown and crisp. Sprinkle with rosemary, extra salt and pepper if needed, and serve. Serves 6.VARIATIONS: Use butternut squash or sweet potato with, or for regular potatoes.

At the grocery store last week I impulsively started grabbing whatever produce looked good (aka in season and inexpensive). Straying from my list resulted in creating this beautiful and so easy fruit salad when I got home. The gingerbread spiced yogurt is seasonal and accents the dish wonderfully.

This one is so versatile it can be served at breakfast, brunch, as a side, snack or lighter dessert. Try topping with heart-healthy granola or chopped almonds for crunch. Quick and simple make ahead for company and visiting family this week. The yogurt can double as a dip for fruit platters or topping for pancakes, so go crazy and make extra.